Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1887-06-02

whey which drains from the cream
The cream soon becomes solid and of
the consistency of new-made butter;
then the molds are lifted off from the
eheeses and these are left to drain for
a day longer. a little Salts sprinkled
upon the cheeses when the molds are
removed, and they are fit for use at
any time after draining for twenty-four
hours. These cheeses sell in the Euro
pean and English markets for fifty
cents each and weigh one pound.
Another small cheese is made from
the curd of sour skinned milk or but
termilk, and is a very pleasant relish
for a supper or lunch. The sour
milk is set upon the stove in the y
pans and warmed until the curd
sets. This is dipped out into
thin muslin cloth and hung up
to drain. When the whey is drained off
the curd. slightly sailed, is nodded
with the hands into small, round cakes,
| tlattened somewhat. and these are
packed into a stoneware jar and set in
a warm closet for a few days to
''ripen. when they acquire a pro-
nounced cheese flavor. By longer
ripening the curd changes to rather
pasty consistency, and the cheeses may
become sticky and covered with blue
mold. When this happens. the ripe
ness is complete; the cheeses are
scraped free from mold and set away
in a cool. airy place for consumption.
In the opening process the cheese &C
quires buttery texture and becomes
soft. By longer keeping and exposure
to warm temperature, very good
"Limburger" may be made in this
way.
An exquisite small cheese may be
made in imitation of the Neufchatel,
which is exceedingly popular in the
large citiesboth in America and Europe.
This is made of sweet fresh milk, to
which is added the sweet cream of
the previous milking. The fresh
milk of good butter-yielding
Jersey COW would make these cheeses
without the addition of cream. The
mixture of milk and cream is warmed
to eighty degrees and sufficient rennet
is added and stirred into it to make the
curd in an hour and half or two
hours. The curd is dipped out very
carefully with stralner, as soon as it
is firm enough not to break, and is put
into cylindrical m olds about six inches
in height and two or three inches in
diameter. These molds are made of
, tin; a small fruit or oyster can. having
the top and bottom melted off on a hot
stove, would make an excellent mold
for this kind of cheese. The molds
should be pierced with holes to let the
, whey drain off, and are placed on a
clean folded cloth to be filled. AS soon
as the curd becomes firm enough it is
turned out of the molds and set on a
table covered with a straw mat to per-
: NIT the still exuding moisture to
drain of. These cheeses are eaten
fresh when ten or twelve hours old, OF
they are lightly sailed, wrapped in
paraffine paper and kept in a cool
. place, neither dry nor damp, where
= they will keep a long time in good con-
dition.
This same process is used for max
ing small. flat, round cheeses and 9th
ers square or formed in molds of vari-
ous shapes as tarts are made. Cheeses
of this kind are often favored in vari-
Gus ways by the addition of powdered
. sage, anise seed, dried sweet herbs
powdered, ETC., and for the production
: of very rich cheese like the English
Stilton, or the French Roquefort. some
blue mold is sown among the curd by
adding small fragments of an old
y | III, II &c foo in, oh
: making, that the growth of these pecu-
: liar fungi in the curd develops a re-
g markable change of character, pro-
= ducing soft, rich buttery texture,
: and very pleasing, sharp flavor,
:, without any of the strong ammoniaca'
: odor acquired by some of those ripenee
in a warm temper allure and with
out the mold These blue.
y veined cheeses are highly es
= teemed and exceedingly popular
= in European countries and especially
: : in England, where the very fine Stiltor
cheese sells for fifty cents pound
and requires one or two years to
ripen before it is thought fit to be eaten
The fungi doubtless grow in the chess
> at the expense of the heterogeneous por
> ton, and thus prevent the formation o
y, ammonia which accompanies certain
. stage of putridity, while they keep thu
/. cheese sound and develop more high
" carbonaceous character-a butter,
>, charaeter-by the exhaustion of SOM
4 of the heterogeneous elements. Sucl
e cheese is highly digestible and nutri
=, tious, and while it is matter of taste
!, it is certain that the mold is not at all in
furious, and to some extent may b.
:. considered useful.-RuraL Ne1o Yorker
n